Friday, October 19, 2012

Baked Jalapeño Poppers - 2pp

By now you should realize that I love Skinny Taste. Here's another one of my favorite recipes by Gina. I used some corn flake crumbs instead of panko since I had some left over from a chicken recipe. Here's the original recipe. Stay tuned below for mine.

Makes 12 servings of 2 poppers each. Each serving has 2 Points Plus and about 62 calories.

12 jalapeño peppers, sliced in half lengthwise
4.5 oz light cream cheese
5 medium scallions, green part only, sliced
2 oz shredded low fat sharp cheddar
1/2 cup egg beaters
1/2 cup corn flake crumbs
1/8 tsp paprika
1/8 tsp garlic powder
1/8 tsp chili powder
spray oil

Preheat oven to 350°.
Cut peppers in half lengthwise and scoop out the seeds.
Combine cream cheese, cheddar and scallions in a medium bowl.
Mix corn flake crumbs, paprika, chili powder, and garlic powder in another bowl.
Fill peppers with cream cheese mix.
Dip in egg beaters.
Put the pepper in the corn flake mix and coat.
Place the peppers on an oil-sprayed baking sheet. Lightly spray the tops of the peppers with the spray.
Bake for about 20-25 minutes or until golden and cheese oozes out.
Remove from oven and serve immediately. Serve hot.

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